Creamy Carb Salad
A hearty, budget-friendly salad packed with potatoes, pasta, eggs, and a creamy dressing—perfect for BBQs, potlucks, or meal prep.
Ingredients
For the salad:
500 g (1 lb) potatoes, peeled and diced
250 g (8 oz) pasta (macaroni or shells)
4 hard-boiled eggs, chopped
1 cup cooked sweetcorn
½ cup diced celery
½ cup finely diced red onion
½ cup diced dill pickles (optional)
2 tbsp chopped fresh parsley
For the dressing:
1 cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar or lemon juice
1 tsp sugar (optional)
½ tsp garlic powder
Salt and black pepper, to taste
1–2 tbsp pickle juice (optional, for extra tang)
Instructions
Boil the diced potatoes in salted water for 8–10 minutes, until just tender. Drain and let cool.
Cook the pasta according to package directions. Drain, rinse with cold water, and cool completely.
In a large bowl, combine the cooled potatoes, pasta, eggs, sweetcorn, celery, onion, pickles, and parsley.
In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, garlic powder, salt, pepper, and pickle juice.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
Tips
Add diced ham, cooked bacon, or shredded chicken for extra protein.
Garnish with paprika, sliced green onions, or fresh dill before serving.
Store in the refrigerator for up to 3 days.
